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Vegetable Tagine
Pumpkin, fennel and chickpeas braise slowly with ras el hanout, apricots and a cinnamon stick into a sweet, spiced stew. Fluffy couscous alongside soaks up every drop of the sauce..
Tempo di cottura
60 min
Porzioni
4
Ingredienti
7
Nutrition
per serving420 kcal
Calories
14 g
Protein
12 g
Fat
64 g
Carbs
Preparazione
- 1
Dice the onion and soften it in oil. Cut the pumpkin and fennel into large chunks, add them to the pot and dust with ras el hanout.
- 2
Pour in the chickpeas, chopped apricots and 400 ml water. Bring to a boil, then cover and braise until the pumpkin is tender but still holds its shape.
- 3
Cover the couscous with boiling water, let it swell, then fluff it up with a fork.
- 4
Season the tagine with salt and serve with the couscous and a shower of fresh parsley.
